Shredded in Calvados cream

Name: Shredded in Calvados cream
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 750 g Dumpling dough "for raw dumplings" (cooling shelf); 5 Shit. Bacon; 1 TEASPOON dried marjoram; 3 medium-sized onions; 700 g Pork tenderloin; 4 TABLESPOONS oil, salt, pepper; 2 slightly heaped tbsp. flour; 3-5 Tbsp Calvados (French apple spirit); 150-200 g Crème fouettée ou crème fine pour la cuisine; 1 TEASPOON clear soup

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

750 g Dumpling dough "for raw dumplings" (cooling shelf)
5 Shit. Bacon
1 TEASPOON dried marjoram
3 medium-sized onions
700 g Pork tenderloin
4 TABLESPOONS oil, salt, pepper
2 slightly heaped tbsp. flour
3-5 Tbsp Calvados (French apple spirit)
150-200 g Crème fouettée ou crème fine pour la cuisine
1 TEASPOON clear soup

Directions

1
Form the dumpling dough into a roll and cut it into approx. 20 thalers. Cut the bacon into 20 pieces, place each on the thalers. Sprinkle with marjoram, press on a little and set aside
2
Onions peel, halve and in strips cut. Wash the meat, dab dry and cut into strips. In
3
Fry 2 tablespoons of hot oil in a large frying pan in portions. Season and remove. Fry onions in frying fat until golden brown
4
Add meat again. Dust everything with flour, sweat briefly. Stir in 3/8 l water, Calvados, cream and stock. Bring to the boil and simmer for about 5 minutes
5
Heat 2 tablespoons of oil. Fry the bacon in it in portions on each side for 2-3 minutes. Season to taste. Serve everything. Serve with a fresh salad
6
Drink: cool white wine